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Colorful Tex Mex Quinoa Salad with beans, corn, and avocado in a bowl

Vibrant Tex Mex Quinoa Salad

This fresh and zesty salad combines perfectly cooked quinoa with black beans, sweet corn, crisp bell peppers, creamy avocado, and juicy cherry tomatoes, all dressed in a flavorful lime vinaigrette.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Lunch, Side Dish
Cuisine: American, Tex Mex
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Salad
  • 1 cup quinoa, rinsed Ensure it's clean and free from bitter saponins
  • 2 cups vegetable broth or water Provides flavor to the quinoa
  • 1 cup black beans, canned and rinsed For convenience and protein
  • 1 cup corn, canned or frozen Adds sweetness and texture
  • 1 medium red bell pepper, diced For vibrant color and crunch
  • 1 medium yellow bell pepper, diced Adds a sweet and milder flavor
  • 1 medium avocado, diced Adds creaminess
  • 1 small red onion, finely chopped For a zesty kick
  • 1 cup cherry tomatoes, halved Provides juicy sweetness
  • 1/2 cup fresh cilantro, chopped For a fresh herbal note
For the Dressing
  • 1/4 cup lime juice, freshly squeezed For brightness
  • 3 tablespoons olive oil Enhances the flavor
  • 1 teaspoon cumin For a warm, earthy aroma
  • 1 teaspoon chili powder Adds a hint of spice
  • Salt and pepper to taste For seasoning

Method
 

Preparation
  1. In a medium saucepan, bring the vegetable broth or water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is fluffy and all the liquid has been absorbed. Once cooked, remove from heat and let it sit covered for 5 more minutes before fluffing it with a fork.
  2. In a large mixing bowl, combine the fluffy quinoa with black beans, corn, diced red and yellow bell peppers, diced avocado, chopped red onion, halved cherry tomatoes, and chopped cilantro.
Dressing Preparation
  1. In a small bowl, whisk together the fresh lime juice, olive oil, cumin, chili powder, salt, and pepper until well combined.
Assembly
  1. Pour the dressing over the quinoa salad mixture. Gently toss everything together until evenly coated.
  2. Taste the salad and adjust the seasoning with more lime juice, salt, or pepper as needed.
  3. Chill the salad in the refrigerator for at least 30 minutes before serving.

Notes

To prevent browning, add avocado fresh before serving. Try adding jalapeños for heat or a splash of orange juice for a twist. Consider adding crushed tortilla chips just before serving for extra crunch.